#2 Spelt & beetroot salad with marinated Jerusalem artichokes

Preparation

Cook the spelt rice in the vegetable stock until soft. Cut the beetroot and sheep’s cheese into bite-sized pieces. Wash and spin dry the spinach. Place the Jerusalem artichoke in a sieve and allow to drain. Put all the ingredients in a bowl and marinate in Balsamic vinegar, olive oil, natural salt and black pepper. Garnish with the roasted almonds and celery leaves.